Summary
| Yield | |
|---|---|
| Source | Deb Perelman of Smitten Kitchen for NPR |
| Prep time | 30 minutes |
| Recipe Categories | Savor the Season Spring napa cabbage |
Description
Deb says, "Wasabi imparts a Far Eastern flavor, and black and white toasted sesame seeds add a decorative touch to this slaw. No mayonnaise means it won't spoil during a long day at the beach." This recipe is adapted from Bobby Flay's Boy Meets Grill (Hyperion 1999).
Ingredients
- 2twasabi powder (available at asian markets, specialty stores and many large supermarkets)
- 1Twater
- 2clvgarlic, minced
- 1Tfinely grated ginger
- 1Tfresh lime juice
- 1⁄3crice wine vinegar
- 1⁄4cpeanut oil
- 1Thoney
- kosher salt and freshly ground pepper, to taste
- 1large head napa cabbage, finely shredded
- 2large carrots, peeled and finely shredded
- 4green onions (white bulb and 3 inches of green), finely sliced on the bias
- 1cfinely sliced snow peas (strings removed and sliced on the bias)
- 1Twhite sesame seeds, toasted
- 1Tblack sesame seeds, toasted
Instructions
Combine the wasabi powder and water in a small bowl. Whisk in the garlic, ginger, lime juice, vinegar, oil and honey, and season with salt and pepper.
Combine the cabbage, carrots, green onions and snow peas in a large bowl.
Add the dressing and coat well.
Season with salt and pepper and sprinkle with the sesame seeds
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